butter acids, 85536-25-0

Articles:

PubMed:	Palatability and stability of shortbread made with low saturated fat content.
PubMed:	Volatile organic compounds profile during milk fermentation by Lactobacillus pentosus and correlations between volatiles flavor and carbohydrate metabolism.
PubMed:	Discovery of new lactones in sweet cream butter oil.
PubMed:	Selection of groundnut variety for making a good quality peanut butter.
PubMed:	Characterization and quantification of odor-active compounds in unsaturated fatty acid/conjugated linoleic acid (UFA/CLA)-enriched butter and in conventional butter during storage and induced oxidation.
PubMed:	Composition and flavor of milk and butter from cows fed unsaturated dietary fat and receiving bovine somatotropin.
PubMed:	The effect of refrigerated and frozen storage on butter flavor and texture.
PubMed:	Composition and flavor of milk and butter from cows fed fish oil, extruded soybeans, or their combination.
PubMed:	Consumer perception and sensory effect of oxidation in savory-flavored yogurt enriched with n-3 lipids.
PubMed:	Inverse gas chromatographic evaluation of the influence of soy protein on the binding of selected butter flavor compounds in a wheat soda cracker system.
PubMed:	Fatty acid and sensory profiles of Caciocavallo cheese as affected by management system.
PubMed:	Composition and properties of milk and butter from cows fed fish oil.
PubMed:	Effect of cold storage and packaging material on the major aroma components of sweet cream butter.
PubMed:	Effects of diet containing extruded full-fat soybeans or butter on the growth, composition, and sensory characteristics of pork.
PubMed:	Effect of culture conditions on production of butter flavor compounds by Pediococcus pentosaceus and Lactobacillus acidophilus in semisolid maize-based cultures.
PubMed:	Free fatty acids and the flavor of dairy products.
PubMed:	FUNCTIONAL CHARACTERS EVALUATION OF BISCUITS SUBLIMATED WITH PURE PHYCOCYANIN ISOLATED FROM SPIRULINA AND SPIRULINA BIOMASS.
PubMed:	Chemical, physical, and sensory properties of dairy products enriched with conjugated linoleic acid.
PubMed:	Flavor release from salad dressings: sensory and physicochemical approaches in relation with the structure.
PubMed:	In vitro propagation of peanut (Arachis hypogaea L.) by shoot tip culture.
PubMed:	Physical and sensory properties of dairy products from cows with various milk fatty acid compositions.
PubMed:	Antimicrobial properties of commercial annatto extracts against selected pathogenic, lactic acid, and spoilage microorganisms.
PubMed:	Evaluation of antioxidant capacity of cereal brans.
PubMed:	Diacetyl formation by lactic bacteria.
PubMed:	Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations.